Thursday, May 9, 2013

Leftovers Club: Chocolate Stout Brownies

Beer & brownies are two of my favorite things, but I know I probably shouldn't eat an entire batch of brownies (which is what will inevitably happen). Thank goodness for The Leftovers Club! This month, I'm paired with Ruthy of Omeletta (seriously, go look at her blog; everything looks delicious!). I hope she enjoys the rest of these fluffy, chocolatey hint-of-beer treats. This recipe is loosely based off of an amazing one from the Craft Beer blog and makes one pan on brownies.



Prep Time: 30 minutes
Cook Time: 35 minutes

Ingredients
One (1) tablespoon of cocoa powder -- if you don't have this, you can substitute flour
1/2 cup of unsalted butter
Four (4) ounces of semisweet chocolate chips
One (1) cup of granulated sugar

Two (2) tablespoons of light brown sugar
Two (2) large eggs
Two (2) egg yolks
One (1) teaspoon of vanilla extract


1/3 cup of stout beer
-- I used Guinness, but you can use whatever you choose!
Two (2) tablespoons of Bailey's Irish Creme -- the original recipe calls for bourbon, but I think you can use anything delicious
3/4 cup of sifted all-purpose flour
1/4 teaspoon of salt


Directions
Preheat your oven to 325F degrees.
In a saucepan, heat butter on low-heat.
When the butter is all melted, toss the chocolate chips in there and stir continuously until they are melted.
When they are done, remove from heat and let sit, while stirring occasionally.
In a separate bowl, mix eggs, egg yolk, vanilla extract, beer, and Bailey's.
Once the chocolate cools off (but is still liquid!), stir in the granulated and brown sugars.
Slowly pour this mixture into the liquid mixture that you have.
Once that is completely mixed, slowly incorporate the flour and salt. You should do this a little bit at a time (add some dry ingredients, mix, add more dry ingredients, etc.).


In a greased casserole dish (use a 9" square pan for thick brownies and a larger pan for thinner brownies), sprinkle the cocoa powder and then pour in your batter.
Bake for 35 minutes (a little longer if you're making thicker brownies).
Remove, let cool, and enjoy!
 


Please be sure to check out the other recipes made for The Leftovers Club this month!
Savory Simple - Quinoa Energy Bars
The Girl In The Little Red Kitchen - Cashew Butter and Blackerry Jam Thumbprint Cookies
Dining with Dani - Pancakes and Bacon Cookies
Eats Well With Others - Salted Caramel Shortbread
Frugal Foodie Mama - Cookie Butter Pecan Bars
Budget Gourmet Mom - Crisp Oatmeal Cookie Sandwiches
Sugar Dish Me - Strawberry Lemonade Loaf
Roxana’s Home Baking  - Chocolate chip bars
Eat Bake Drink Cook - Everything Cookies
Healthy. Delicious. - Carrot Cake Granola
Souffle Bombay - Sweet & Spicy Pecans
The Spiced Life - Garam Masala Caramel Corn
Whey Beyond the Naked Truth - Chia Seed Protein Bites
 
Don't you wish you could enjoy some of these leftovers with us? You can!  Visit The Leftovers Club online for more details!